It is simple, healthy, and delicious too. Great for parties, game day, potlucks or if you want it to have a snack throughout the week! I originally got this recipe from my Aunt and I loved it and had to tweak it to make it my own. I make it for get togethers quite often and it is always a hit! You can serve it with sliced cucumbers, chips, or just enjoy as is. Some other dishes that would go great with it are my Sheet Pan Quesadillas, Seven Layer Bean Dip, or Mahi Mahi Tacos.
Beans: This recipe calls for canned black-eyed peas, kidney beans, and black beans. Be sure to drain and rinse them. Corn: you will need both yellow and white canned corn. Can use canned, fresh or frozen (thawed). Cherry Tomatoes: or any tomatoes you have on hand (Roma, heirloom, plum, beefsteak, campari), diced. White onion: dice up finely. Can also use red onion if you prefer. Jalapeño: Seeded and finely diced. Avocado: I like to add this right before I plan to serve the dip so it doesn’t brown. Garlic powder, salt & pepper Italian dressing: If you have a favorite homemade dressing you can use that but to make it easy, I just add in a bottle of store-bought Italian dressing!
